These delicious pancakes turn out satisfyingly extra-crispy, thanks to a relatively dry batter, and pressing the pancakes flat in the pan.
Prep.
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Ingredients
For 8 Serving(s)
millet-scallion-pancakes
- 3/4 c millet
- 1 1/2 t salt
- 1/3 c tamari
- 3 T rice wine vinegar
- 2 t sugar
- 2 t sesame seeds
- 1 t sriracha sauce
- 8 scallions
- 2 eggs
- 6 T buttermilk
- 3 T cornstarch
- 1 T sesame oil
- 6 T sunflower oil
Millet-Scallion Pancakes Directions
- In a large pot of boiling salted water, cook the millet, stirring occasionally, for 15-20 minutes, until tender. Drain well, then spread on a baking sheet and allow to cool.
- In a small bowl, whisk together the tamari, rice vinegar, sugar, sesame seeds, Sriracha sauce, and 1/4 of the scallions. Set aside.
- In a medium bowl, whisk together the eggs, buttermilk, cornstarch, sesame oil, and salt. Fold in the remaining scallions and the millet.
- Heat 2 tablespoons of the sunflower oil in a large, well-seasoned cast iron skillet or non-stick skillet. Work in batches to make pancakes. Add heaping spoonfuls of the millet batter to the skillet, and press to 1/4-inch thickness. Cook about 3 minutes per side, until golden brown, and transfer to a paper towel-lined plate.
- Serve with more sliced scallions on top, with reserved dipping sauce.